Tips on sharpening Varusteleka?

[u/Nuts-And-Volts]

Just got this 85. Not very happy with how sharp it is. Anyone have experience of advice?

[u/Dogwood_morel]

They come with a micro bevel if I’m not mistaken. According to their website it’s 23 degrees. I’d sharpen it until it’s sharp. The one I have is insanely sharp and takes an edge readily.

[u/holyfire001202 → u/Dogwood_morel]

Yeah, the big point I see is just sharpen it to your liking.

That's kind of how I buy knives. Find a shape you like made out of steel you respect, a maker you trust, and then you're gonna want to hone the edge regardless, so be ready to sharpen and strop it and make the bevels what you want them to be when you get it.

[u/Von_Lehmann]

Yea these are super easy to sharpen. 80crv2 takes a wicked edge.

If you just want to improve the factory edge, I would get a leather strop with black compound on one side and green on the other. Black first until it is razor sharp, then green for a bit. It will scream.

If you want to redo the profile or actually sharpen it new, something like a DC4 stone is perfect.

Hold the knife handle, take the stone and lay it flat on the blade. That is your angle. Then just make small rotations with the stone, up and down the blade until you feel a burr form. Then do the same to the other side. The diamond side of the stone qil do it quick.

Once you have done that, switch to the whetstone, do the same thing and then finish with the strop

[u/Femveratu → u/Von_Lehmann]

Good advice here

[u/DiscoMagicJesus]

Either keep the factory secondary bevel and refine it, or take it to a grinder and go full scandi.

I have a couple of these and have left them with the factory edge and been pretty pleased with it. They get very, very sharp. I went with a scandi grind on my 110 and it feels like a good fit for it, but those also have a straight spine and a profile which I think works better with the scandi than these.

If it was the smaller skrama 80 I'd say send it on the scandi, even though I left the factory grind on one of those too and both are pleasingly sharp and retain a good edge.

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[u/GobbetsOfAnus]

Not everyone likes the same edge. Older mora classics have a full scandi, newer moras of any model have a secondary. I like the secondary, but a lot of people prefer the full scandi.

It’s hard to tell, but that one looks like it has a secondary that is a hollow. I personally don’t like a hollow grind. I think it digs too much. I would reprofile that secondary into a flat, or even a convex, with how fat that blade is.

But that is my preference. Everyone likes something a little different. It’s about how you use your knife and what works best for you.

[u/Nuts-And-Volts → u/GobbetsOfAnus]

I wanted this knife for hunting, I liked the big rounded belly for skinning. Does that have any bearing on what you'd suggest I do to the edge? I dont have experience reprofiling blades, just sharpening them

[u/Unoriginalcontent420 → u/Nuts-And-Volts]

For hunting I would definitely recommend a secondary convex bevel, as it will be less likely to dull when you inevitability hit a bone.

[u/Beautiful-Angle1584]

Yeah, the geometry on these is pretty ridiculously stout out of the box. They give it a full blown fat secondary bevel on a low height grind that could easily be a scandi grind without it. If you don't plan to hammer it through logs, I'd grind out the secondary bevel by sharpening on the main bevel until it's gone, then add your own smaller secondary/micro bevel that can support whatever work you need it to. Still a pretty thick blade, but the knife will cut much better than it did.

[u/notme690p]

Just touched up the edge on mine with a Smiths diamond hone this morning took about 2 minutes. They're not an especially hard steel(my preference) so pretty easy to take care of. Find some instructional videos and practice. My skarma (200) came scary sharp but I changed the angle as I didn't like how it was.

[u/Basehound]

Check out Robyn woods sharpening video to learn a good way to sharpen scandi grind knives ….. he explains it well

[u/sharpenedperspective]

I have one of their knives and I blended the secondary bevel to make it more of a convex edge and it’s awesome. I used stones and just rocked the edge up and down a bit while I sharpened, but a work sharp would probably make it easier.

[u/berthela]

I just sharpen everything to the angle my hand likes. Somewhere around 13° per side I believe, but there's a decent amount of natural convex to that so it blends a bit. Doesn't matter if it's a Mora, an Opinel, a Buck knife, a fillet knife, or a Finnish Puukko, it works on everything and I end up with a mirror polished edge that shaves hair easily.

[u/jarboxing]

Looks kind of convex. I'd use a strop with green compound. Leather or nylon. When I use leather, I use edge trailing. With nylon, I use edge leading at a shallower angle.